Fourme d'Ambert
Red Cabbage Salad with Fourme d'Ambert

Red Cabbage Salad with Fourme d'Ambert


  • 1/2 red cabbage
  • 1 pear
  • 70 g whole hazelnuts
  • 100 g of Fourme d'Ambert
  • 3 tbsp. tablespoon argan oil (extra virgin olive oil is a suitable substitute) 
  • 2 tbsp. balsamic vinegar
  • Salt and freshly ground pepper to taste


  • Prepare the cabbage by removing the rough, outer leaves. Wash it thoroughly and allow to dry. 
  • Remove the ribs of the cabbage and slice. 
  • In a dry skillet, roast the hazelnuts until fragrant. Set aside.
  • Peel and cut the pear in half lengthwise.
  • Remove the core of the pear and cut into long match sticks. 
  • In a bowl, prepare the vinaigrette by combining salt, pepper, oil and vinegar thoroughly until a homogenous dressing forms. Set aside. 
  • Cut the Fourme d'Ambert into medium dice.
  • In a salad bowl, dress the sliced cabbage with the vinaigrette. Add the sliced pear and the Fourme d'Ambert. 
  • Garnish with the roasted hazelnuts and serve.

Serves: 4 
Preparation time: 20 min
Cooking time: 2 min
Difficulty level: Easy